Posted in Experience, Feelings, Japanese Food, Place, Travel

Post Event Tour in Miyazaki

I had a very interesting day.

First, we visited the Next-Generation Greenhouse (horticultural facility).

There are 7 greenhouse buildings in the area of 50a.

This facility targets high yields and high quality production by adopting the ICT advanced production control system: Ubiquitous Environment Control System (UECS).

It’s not only high-tech, but also eco-friendly facility by using a wood pellet heater to control the room temperature.

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Then, we visited Kirishima Shochu Factory.

Shochu is a Japanese distilled liquor, less than 45% alcohol.

Shochu originated in Kyushu and this Kirishima Brand is the most popular Shochu in Japan and actively exporting to overseas.

The company produces 288,000 litters of Shochu per day.  Wow

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Shochu is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar.

We can enjoy it in many styles: straight, on the rocks, with cold water, with hot water, with hot water and umeboshi (sour plum) and cocktails.

Typically Shochu is about 25%, but WOW, I tried the raw spirit which is 36%!!

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Yes, I enjoyed staying in Miyazaki.

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But it’s time to say Sayonara (Good-Bye).

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I returned to Tokyo; however, I will continue enjoying Miyazaki food in Tokyo.

I bought many Miyazaki souvenirs. hehehe

Top: Maximum (multi-purpose seasoning), Ganjisu Pork Curry, Ganjisu Beed Curry

Bottom: Yamamomo (bayberry), Mango, Green Tea

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Author:

Currently living in Tokyo. I would love to share feelings, food, places and things that I do!!

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